Chicago-Style Deep Dish Pizza

Loaded with pepperoni, sausage, peppers, cheese and topped with tomato sauce, this deep dish pizza recipe will convince you you're at Lou Malnati's.

Course Pizza

Cuisine Italian

Prep Time 1 30

Cook Time 30

Total Time 2

Servings slices

Calories 535kcal

In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperature to be between 105°F and 110°F to activate the yeast)
Add flour, cornmeal, sugar, salt, melted butter, olive oil and canola oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more flour or some water, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza.

While dough is rising, heat olive oil in medium saucepan over medium heat. Add onion and cook until translucent, about 4-5 minutes. Add garlic, oregano and crushed red pepper flakes and cook for another minute. Add tomato sauce, tomato paste and basil and bring to boil. Reduce to simmer and cook for about 35-40 minutes, until the sauce is slightly reduced and thick. Season with salt if needed.

Preheat oven to 425°F. With about 10 minutes left before dough is ready, in medium skillet, heat oil over medium heat. Add sausage and break up with wooden spoon. Add green bell pepper and cook until sausage is browned and pepper is starting to brown. Set aside.
Once dough is ready, place on a floured surface and roll out into a 12 inch circle. Coat bottom and sides of skillet with melted butter. Press the dough onto the bottom and up the sides of a 10 inch cash iron skillet. You want the dough to go up about 1 ½ inches up the side. If it's too much, then trim the excess with a knife. Brush the top of the edges of the crust with butter.
Layer the bottom of the pizza with the mozzarella cheese. Add a second layer of pepperoni and then a third layer of the sausage/pepper mixture. Add about 1 ¼ cups of tomato sauce so it evenly covers meat and cheese. You don't want too much, otherwise it will be runny. Sprinkle with grated parmesan cheese.
Bake for 25-30 minutes or until the crust is golden brown and filling is set. You may have to cover crust with aluminum foil about halfway through if it's browning too quickly. Remove from oven and let cool for 5 minutes.

Get the Dough Right: A deep dish pizza crust has to be thick enough to withstand the weight of all of the toppings but also light and buttery. Cornmeal is actually an important ingredient with deep dish pizza crust as well as melted butter.
Make Your Own Sauce: Yes you can use store-bought sauce but taking the extra time to make your own tomato sauce is important. It really is only slightly extra work and doesn't add any time to making the pizza as you cook the sauce while the dough rises.
Use Deli Sliced Mozzarella: If you've watched deep dish pizzas being made on TV you might notice they use deli sliced mozzarella. It has less water and makes it perfect to get nice and stretchy when being baked.
Don't Go Overboard on Sauce: I learned after the first time I made a deep dish pizza to not add to much sauce on top. If you add too much sauce, the pizza will be watery and won't hold together when you cut into it. You want to add just enough where the toppings get covered.